The long wait is over — thank goodness! — and berries and stone fruit are returning to supermarket shelves (at absurdly low prices to boot). A textured Winter fruit salad has kept me going the past few months, but now I'm putting that recipe aside for this Spring- and Summer-forward fruit salad featuring all-new produce.
It's impossible to pinpoint what I love most about this combination of flavors. Sure, any old day you can combine a bunch of berries in a bowl, but here, mint, nutty Marcona almonds, and lemon zest and juice transform this into a fruit salad worthy of serving on a special occasion. The addition of sugar enhances the flavors in the fruit as well as releases more juices so the whole salad is marinated in a berry syrup.
Celebrate berry season with this fruit salad.
Depending on what's available, add in other Spring or Summer produce to the salad like blackberries, cherries, grapefruit, kumquats, peaches, plums, or pluots.
3-4 apricots, pitted and sliced
1 (6-ounce) container blueberries
1 (6-ounce) container raspberries
6 ounces strawberries, quartered
Zest and juice of 1 lemon
1/2 bunch mint, leaves only
3/4 cup Marcona almonds
3 tablespoons sugar
- In a large bowl, toss all ingredients together. Serve immediately.
Serves 4 to 6.
- Fruit, Salads